Roasted Capsicum Baked Chicken and Rice

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This was a completely random dinner I made up a few weeks ago based off a dinner recipe I would make all the time back in the day. This ended up tasting so good, we cook it often now when we want something fairly simple.

It’s a very versatile dish:

  • This roasted capsicum chicken is great served with extra steamed veggies and some crusty buttered bread.
  • The meat component is great to BBQ as well. Simply cook each breast fillet on the BBQ for several minutes each side until cooked though. Served with BBQ’d potatoes and some salad. YUM!
  • Serve baked chicken over mash, pasta, cauliflower rice or polenta.
  • Shred the chicken once cooked and mix with the sauce for a yummy pie or burrito filling.

 

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Roast Capsicum Baked Chicken Breasts
Serves 4
Print
Gather these
  1. 4 chicken breasts, sliced into half to form eight thin schnitzels total
  2. 1/2 onion, peeled
  3. 2 garlic cloves
  4. half a mild chilli, optional
  5. 1/2 bunch of fresh basil leaves
  6. 300g jarred roasted capsicum strips
  7. 1 tsp ground coriander
  8. salt and pepper
  9. 350g rice
  10. 600g hot water
And mix like this
  1. Place onion, garlic, chilli and basil leaves into bowl. Speed 7 / 5 seconds.
  2. Add roasted capsicum, ground coriander and salt and pepper to taste. Season really well. Speed 8 / 10 seconds.
  3. Place the sauce into the a large baking dish and marinate the chicken breast in it for two hours at least or overnight. If pushed for time you can cook immediately.
  4. Preheat oven to 180C.
  5. Cover the baking dish with alumimium foil. Cook for 25-35 minutes or until cooked through.
  6. Meanwhile, place rice into internal steaming basket. Rinse well. Cover with 600g hot water. Cook for 25 minutes / 100C / Speed 2 with the steaming attachment bottom dish on top to prevent splatters/bubbling up.
  7. Once cooked, carefully slice the chicken breasts up into strips and spoon over the rice. Serve with extra coriander or basil and lemon wedges.
Or cook like this
  1. Place onion, garlic, chilli and basil leaves into food processor. Speed high for a few seconds. Scrape down sides.
  2. Add roasted capsicum, ground coriander and salt and pepper to taste. Season really well. Speed high for a 10 seconds. Scrape down sides.
  3. Place the sauce into the a large baking dish and marinate the chicken breast in it for two hours at least or overnight. If pushed for time you can cook immediately.
  4. Preheat oven to 180C.
  5. Cover the baking dish with alumimium foil. Cook for 25-35 minutes or until cooked through.
  6. Meanwhile, cook rice according to packet directions.
  7. Once cooked, carefully slice the chicken breasts up into strips and spoon over the rice. Serve with extra coriander or basil and lemon wedges.
Notes
  1. Add steamed veggies on the side or small diced veggies into the chicken and sauce mixture for baking.
The Road to Loving My Thermo Mixer http://www.trtlmt.com.au/
By | 2017-06-12T11:20:21+00:00 March 18th, 2016|Categories: Lunch and Dinner|0 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

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